CLASSIC
OS L A I R E FOR 250 Y EARS
CHAMPAGNE
SINCE 1772
ANNIVERSARY YEAR AUSTRALIA
STAR IN YOUR OWN
AI RWAYS QATAR ADVENTURE
GLORY IN THE SOUTH ISLAND, QUEENSTOWN
NAU MAI, HAERE MAI. WELCOME TO QUEENSTOWN. NESTLED AMIDST NEW ZEALAND'S SPECTACULAR ALPINE LANDSCAPES, QUEENSTOWN OFFERS MORE THAN JUST A GETAWAY. QUEENSTOWN INVITES YOU TO SLOW DOWN, EXPERIENCE MORE AND BECOME A TEMPORARY LOCAL.
Michelle Simmons -
FRS FAA FRSN FTSE
As a young girl I was fortunate to have a loving family and a house in London where I grew up. I watched my
parents struggle to pay the mortgage and from an early age knew the importance of a stable home and paying the bills.
As I went to university a couple of things happened. My parents divorced and I then saw how a split income challenged them both as they tried to survive. I could no longer stay at home during the holidays rent free and found myself starting Saturday jobs and part-time work to help.
As a university student with very little income, I learned which foods were cheapest and packed the biggest punch in terms of energy, I figured out at what time of day the supermarkets put out the food that was beyond the use by date. I knew how to survive on very little, but I always had a roof over my head and lots of friends to hang out and have fun with.
It was at this age that I started to become aware of homeless men (in those days they were nearly all men) at the bus station
and shopping malls. A friend of mine used to sit and chat with them for hours, sharing food and time with them. Their stories were aways fascinating. A few were there by choice, rejecting mundane life. Others were lost and many were just going through bad times.
I could see how easy it would be to run out of money. I could see how simple things like having a cup of tea, a warm bun, or looking at the sun coming up brought great pleasure. Above all I was aware of the humility of being a human, how we are all equal, how kindness goes a long way and how having nothing can remind you of what you really have and are. It is both sobering and liberating to jettison all of life’s trinkets, yet it can be cold, terrifying and lonely to live without a home.
Think of the homeless as you read this. They have insights to life that most don’t, some will be stronger for their experience, and one day…. it could be you.
SHOP G035, GROUND FLOOR QVB, 455 GEORGE STREET, SYDNEY NSW 2000
LOHR
Trip Down Memory Lane
WORDS BY: PHIL HARTE
NOW, FIVE DECADES LATER, I AM HONORED TO REVISIT MY STORIED PAST AT HILTON SYDNEY, REFLECTING ON THE KITCHENS WHERE MY JOURNEY BEGAN AND REMINISCING ABOUT THE CHERISHED MOMENTS AT THE ICONIC SAN FRANCISCO GRILL.
In 1976, with my toolbox in hand, I eagerly anticipated joining Australia’s first 5-star hotel, Hilton Sydney home to the famed San Francisco Grill, then celebrated as the country’s top dining spot. The Grill quickly
became a culinary landmark, drawing celebrities, politicians, and the city’s elite. Hilton Sydney, with its iconic venues like George Adam’s Bar, Julianas, the legendary Marble Bar, and the renowned America’s Cup Bar, was the heartbeat of the city’s sophisticated social scene. My interview with the executive chef was intimidating to say the least, filled with warnings of dismissal before I had even put on my apron. Yet, undeterred, I began my journey as a third-year apprentice posing as a qualified chef. After two months of proving myself in the production kitchen, my determination was rewarded when I was offered a position at The San Francisco Grill in my third month.
Working six days a week from 2 pm to 2 am was a dream come true. Surrounded by the bustling energy of the open kitchen, I was captivated by the constant presence of Sydney’s culinary elite and international figures—it was a world in which I thrived. Six months later, I entered an international catering competition for qualified chefs and, to my surprise, emerged victorious. However, my victory was short-lived. The awards committee discovered I was an apprentice, leading to an abrupt end to my tenure at the esteemed Hilton Sydney. Undaunted and driven by youthful audacity, I embarked on a culinary journey, moving through Hilton kitchens in New York, London, and Athens, armed with my recent culinary accolade.
Now, five decades later, I am honored to revisit my storied past at Hilton Sydney, reflecting on the kitchens where my journey began and reminiscing about the cherished moments at the iconic San Francisco Grill.
y journey with Hilton Sydney began in 1992 when I took on the role of Manager at the Marketplace Cafe. This was one of the busiest restaurants in Sydney, a bustling hub that attracted a diverse clientele, including some of Sydney’s underworld figures and luminaries. Managing such a dynamic environment was both exhilarating and challenging. The delicate balance of maintaining a welcoming atmosphere while ensuring the safety and compliance with authorities was a daily task.
One of the most rewarding aspects of this role was the relationships I built with my colleagues. I met Robbie Wong during this time, who has since become a long-term colleague and friend. Robbie now works at Hilton Brisbane, continuing his 45+ year career with Hilton.
HUTTON
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n 1891, Tattersall’s Hotel, known for its opulent Marble Bar, became a popular gathering place for Sydney’s elite. In 1892, architect Varney Parkes remodeled the hotel, boasting that it was now “superior in its appointments to any in the city.” Little did he know, an entirely new era of hospitality was just around the corner. By the 1960s, Sydney was undergoing a period of transformation, and Tattersall’s, deemed outdated, was demolished to make way for something new. In its place, the Hilton Sydney rose—a modernist statement of the time designed by Kolos and Bryant. The concrete and glass tower that emerged in 1975 stood in stark contrast to the ornate Victorian buildings surrounding it, signaling a new chapter for both the city and the site. Interestingly, Hilton Sydney wasn’t the first of its kind in Australia. The Chevron Hilton operated briefly in Kings Cross between 1960 and 1962, and Hilton Melbourne opened in December 1974, shortly before Hilton Sydney. The proximity of these two Hiltons sparked a friendly rivalry, one that even extended to their advertising campaigns.
MARBLE BAR
Malcolm Zancanaro
GENERAL MANAGER HILTON SYDNEY
As we pause to reflect on the last 50 years of Hilton Sydney, it is impossible not to feel a deep sense of pride and gratitude. Since its construction in 1969,
Hilton Sydney has stood as an enduring symbol of hospitality and elegance, shaping the landscape of our city. In its early days, this iconic property earned a reputation for hosting spectacular cabaret shows, graced by legends such as Peter Allen, Tina Turner, and Neil Sedaka. Over time, its halls have witnessed the rise and fall of many renowned restaurants and bars, yet the memories created by guests and Team Members have remained, woven into the fabric of this hotel.
For many Sydneysiders, Hilton Sydney is more than a hotel; it’s a place where personal stories are made and memories are cherished. Since its inception, it has been a base from which to explore the harbour city, the host of some of Sydney’s largest meetings and events and a true trailblazer of Sydney’s now renowned eating and drinking scene. These memories— whether grand or intimate—reflect the unique connection so many feel to this property, a testament to its lasting impact.
For 50 years, Hilton Sydney has been more than just a place to stay. It has been a place of gathering, learning, growth, indulgence and celebration for both our guests and our Team Members, past and present. The legacy of these moments resonates today as we honour our history and forge the path forward by continuing to spread the light and warmth of hospitality.
Hilton Sydney remains a premier destination today, blending luxury, modernity, and the time-honoured tradition of personal service. While we evolve with the times, we stay true to the values that have made this property a beloved institution, ensuring our guests feel the genuinity and care that bring them back time and again.
As we celebrate this milestone, I extend my deepest gratitude to every Team Member, past and present, whose commitment has shaped Hilton Sydney into the icon it is today. And to our guests, thank you for being part of this remarkable journey. Together, we step confidently into the future, ready to usher Hilton Sydney into its next chapter.
Chito, Jason, Gabriel, Vincent, Carlos
or over 40 years, I have had the privilege of providing integrated facility and hospitality services to the prestigious Hilton Sydney Hotel. Originally opened in 1975, the Hilton Sydney has always been synonymous with luxury, from its opulent accommodations to its expansive event spaces. Over the years, the hotel has undergone several significant renovations, the most notable being a complete rebuild and refurbishment in 2010, ensuring it remains a cornerstone of Sydney’s hospitality scene.
The Hilton has long been celebrated for its elegant atmosphere, offering guests an array of bars, cafes, and fine dining experiences, including its renowned signature restaurant, the San Francisco Grill. In the 1980s, the Grill was the epitome of sophisticated dining, particularly for business lunches. It was revered for its stylish décor, impeccable service, and the exceptional attention to detail that defined the Hilton experience.
The dining experience at the Grill was designed to make every guest feel like royalty. From the moment diners arrived, they were greeted by the sight of a glass cabinet at reception, showcasing silver napkin holders engraved with the initials of regular patrons. This small touch set the tone for the personalised service that awaited them. Guests were escorted to their tables and treated to an experience that combined luxury with a sense of exclusivity, further solidifying the Hilton’s reputation as Sydney’s premier entertainment destination.
In those days, long before the indoor smoking ban, the service extended to lighting guests' cigarettes and cigars, adding a layer of sophistication and attention to detail that was unparalleled. These touches, combined with the meticulous care shown by the highly experienced staff, created an atmosphere of unrivalled luxury and comfort. One of the most memorable aspects of dining at the Grill
was the use of gueridon service, a table-side performance that brought the culinary experience to life. A particular highlight was the flambé, where high-quality meats were cooked at the table using a flammable method that involved pouring Cognac onto a hot plate, resulting in dramatic bursts of flames. This spectacle was not just about the food, it was about creating an immersive and exciting atmosphere that guests could savour along with their meal.
Another unforgettable aspect of the service was the Café Brulé , a theatrical coffee preparation that captivated diners. The Sous Chef would spear an orange with a fork, skilfully peel it in one long strip over a silver urn of brewed coffee, and then pour Grand Marnier over the peel. As the liquor was ignited, the flames would drip into the coffee, earning wild applause from guests who marvelled at the performance.
To complete the dining experience, guests were treated to the Hilton’s signature after-dinner mint dessert, a miniature replica of San Francisco's Golden Gate Bridge presented on a silver plate, with after-dinner mints lined up along the bridge and dry ice providing a foggy, theatrical finish. These elements combined to make dining at the Sydney Hilton an unforgettable experience, one that remains a cherished part of the hotel’s rich history.
Today, the legacy of the San Francisco Grill lives on as the Glass Brasserie, which continues to offer a world-class dining experience, blending modern elegance with the rich history of its predecessor.
As an executive of VDG Services, I am proud that VDG has been entrusted with providing specialised facility and hospitality services to the Sydney Hilton since 2016. Our ongoing commitment to excellence continues to uphold the high standards that have defined the Hilton experience for decades.
Ann grew up on farm in the Warrumbungle mountains near Coonabarabran. Moving to Sydney to study agricultural science at Syd Uni she then met Cem a Mechatronic engineer.
After university Ann worked as an embryologist for IVF Australia and Cem as a service engineer in laser machines. Having always wanting to start up their own business it was upon planning their own wedding in 2006, Cem and Ann noticed a significant gap in Sydney’s Event Market. Their ideal wedding included an elegant Champagne Service served to their guests after their ceremony at Bradleys Head (North Sydney), in additional they required a simple decoration package that would complement the natural location, without detracting from the surrounds- unfortunately this desire proved to be an expensive combination between catering companies and decorating companies.
Cem and Ann believe every Wedding and Event should be personalised to suit the couple or client, and their own was no exception. After not finding a suitable company- They opted to start their own! Obviously not wanting to solely to rely on friends themselves, they began offering this service to other brides looking for similar services. With Anns easy going nature, and being a bride herself she showed genuine care and interest in each bride that was referred to her. Cem, as a full time Mechatronics engineer, began taking request for any specific custom build items that clients couldn’t find elsewhere. Thus our Directing duo team was born!
The company initially relied on Word of Mouth marketing and past client referrals. Today, the large remaining amount of referrals from existing clients, planners and stylists, prove to be distinguishing reference for the company’s success and event outcomes. Expanding into corporate and large scale wedding styling, Harbourside Decorators is a sister company to Outdoor Wedding Aisles.
Harbourside is proud to have been part of some of Australia’s biggest events having supplied décor to Kyle Sandilands wedding, Golden Slipper race day, Magic Millions Races as well as destination weddings in port douglas, Hayman island, Adelaide, Melbourne and more.
Made for more
HENNESSY GINGER
ere’s a common question I get: Who handles all the planning for my trips—hotels, flights, restaurants, and experiences? Well, let me introduce you to my secret weapon—Maria Tadros Anissa of TADROS Travel Services.
With so many moving parts and different time zones in my schedule, the constant need to reschedule, cancel, or rebook can be a nightmare. Without a 24/7 travel agency supporting you, it’s nearly impossible to manage. Imagine needing to reroute your flight to Doha while on the Heathrow Express, just 10 minutes from Terminal 4—Maria’s the one I count on, even if it means waking her up at 2 AM in Sydney. She handles not only the flight change but also rebooking transfers and hotels, and making last-minute cancellations in Singapore.
Sure, we all think we can manage our own travel, and for simple trips, that might be true. But for complex business trips or family holidays like mine, you need someone reliable and well-connected working on your behalf.
What’s most valuable is Maria’s access to special fares on all airlines—not just the big ones—and her ability to get you premium seats at prices you won’t find publicly. She’ll even suggest alternative routes you wouldn’t have thought of. The relationships Maria has built over decades are her real “tools of the trade,” and having access to them has been invaluable for me.
Good luck getting this kind of service from a big-box travel agency! So here’s my advice: Contact Maria Tadros at sales@tadrostravelservices.com.au and tell her Phil sent you. You won’t regret it!
www.tadrostravelservice.com.au
’ve sailed up and down the Mediterranean, circled the Greek islands, and admired the Amalfi coast on my way to Venice. I’ve ventured through Alaska’s Inside Passage, navigated the Rhine River from Amsterdam to Budapest, sailed the Seine from Paris to Normandy, and experienced the grandeur of the Amazon from Iquitos to Peru.
As you read through this, I will have just completed one last journey—an unforgettable cruise down the legendary Nile River, from Cairo to Luxor. Along the way, I explored Egypt’s pyramids, the tombs of the pharaohs, and the ancient sphinx-filled deserts, capturing the essence of these hidden treasures.
Looking back at these remarkable adventures, I’m reminded of just how lucky I’ve been. People often ask me for travel recommendations, particularly regarding the best value and quality in cruising. I feel confident in offering my highest recommendation to Viking Ocean Cruises and Viking River Cruises.
There are countless cruise lines to choose from, and over three decades, I’ve tried many of them. But for me, Viking is undeniably the "Best in Class." As a chef, food is always a top priority, and Viking consistently
delivers. The accommodations and entertainment are superb, but what truly sets Viking apart is the exceptional customer service and overall safety. Whether you want to do a lot or just relax, Viking offers extraordinary choices from destinations around the globe.
What I love most is the convenience. You can visit seven or eight countries without the hassle of going through customs, immigration, or security checks at every stop. Once you’re onboard, you unpack once, and everything is all-inclusive.
The wellness options onboard are world-class, the nightly entertainment is fantastic, and the dining options are remarkable. And, best of all, there are no kids to disrupt the peace and quiet. Viking is boutique, with only 500 guests on its ocean ships and 200 on the river cruises. It’s nothing like those massive 2,000-plus passenger "floating supermarkets" out there.
If you’ve never experienced a cruise, don’t be put off by the larger ships. Viking offers an intimate and luxurious experience, and once you try it, you’ll be coming back for more! Here are a few of my favorite photos from these unforgettable journeys.
THE FAIRMONT on the nile
After a quick one-hour flight from Cairo, we arrive in Luxor, eager to reach the dock and board the Viking Osiris for an eight-
night cruise. As we drift leisurely down the Nile, we're surrounded by the immense history of this ancient land.
Life on a riverboat is wonderfully relaxing. Unlike ocean cruises, this experience feels more intimate and boutique, with fewer passengers on board. The dining is superb, and there are 41 comfortable outside staterooms, including 12 Standard Staterooms, 21 Veranda Staterooms, 6 Veranda Suites, and 2 Explorer Suites.
The Explorer Suites offer two full-size rooms, with a veranda off the bedroom and a spacious bathroom that includes a separate bathtub and a glass-enclosed shower. Veranda Suites feature two full-size rooms as well, with a veranda off the living room and a French balcony in the bedroom. Onboard amenities include a pool and sun deck with 360-degree views, shaded seating areas, the Aquavit Terrace & Lounge, and complimentary Wi-Fi.
SPECTRA 3.0 LET INNOVATION TAKE YOU FURTHER
Expand your horizons and let life take flight: with an ingenious and sustainable design for effortless travel.
FROM THE MAKERS OF THE ORIGINAL SWISS ARMY KNIFE ™ ESTABLISHED 1884
ANNIVERSARY YEAR AUSTRALIA
n-flight dining on Qatar Airways’ Qsuite is nothing short of exceptional. The airline’s esteemed culinary team has crafted a menu showcasing the finest global cuisines, prepared with fresh ingredients. Whether you prefer a light bite or a gourmet feast, each dish is served on elegant tableware, enhancing the overall dining experience. Recently, Qatar Airways has introduced caviar service on select routes* for a truly indulgent onboard experience.
WALDORF ASTORIA
DOHA WEST BAY
Amsterdam Cologne Koblenz
Kinderdijk – Cruise
• Overnight in Port
RHINE Wertheim
Passau Regensburg Bamberg Würzburg
MAIN–DANUBE CANAL
Prague
Budapest Nuremberg
Vienna Melk
AUSTRIA
Classic English Teapot
Non-drip spout for easy pouring.
Can be used without the filter.
For use with the Price & Kensington® stainless steel filter.
Handle designed for comfortable grip.
PHotographedby DH
WALDORF
DUBAI PALM JUMEIRAH
ASTORIA
AFTER LIVING IN DUBAI FOR A DECADE, I’VE BECOME SOMEWHAT CRITICAL OF THE CITY’S OVER-BRANDING AND EXCESSES. IT'S A PLACE THAT CAN
FEEL FULL OF IMITATORS, CONSTANTLY STRIVING TO OUTDO ONE ANOTHER WITH BIGGER, FASTER, AND MORE LUXURIOUS VERSIONS OF THE ORIGINAL. HOWEVER, THERE ARE CERTAIN THINGS THAT MUST BE PRESERVED, AND BRAND INTEGRITY IS ONE OF THEM. THE WALDORF ASTORIA IS A PERFECT EXAMPLE OF THIS.
ow that you're caught up, I find myself enjoying a meal at their signature restaurant, Lao, savouring spicy prawn dumplings and a standout lobster curry while waiting for my favourite dessert: traditional mango sticky rice.
Stopping by Dubai on my way home from a quick London trip was a much-needed break. Though I’m not a regular visitor to the Palm, the Waldorf Astoria provided the perfect escape. I spent the mornings at the spa with Dubai’s top masseuse, Sandra Giibwa, enjoyed daily steam sessions, and relished in the peaceful atmosphere—even at 95% capacity, it felt like I had the place to myself.
The rooms were spacious and luxurious, with room service arriving in under 30 minutes. They even have an adults-only pool and a private beachfront, which made the stay even more special.
On my final day, I indulged in the legendary brunch at Mezzerie. If you haven't experienced brunch in Dubai, it's a true institution. Every hotel competes to offer the most extravagant spread, and Mezzerie's "Once Upon a Time" theme did not disappoint. Fairies and Mad Hatters set the scene while a DJ kept the energy high. Over four hours, I indulged in endless seafood, tomahawk steaks, fairy floss, and miles of desserts, all washed down with bottomless champagne and fresh juices. The global cuisine stations—from Indian to Chinese to Japanese—offered something for every palate.
The Waldorf Astoria boasts five exceptional dining options and the exclusive Pearl executive lounge.
For three days, I simply relaxed and enjoyed the luxury of this iconic brand.
So, if you're heading to Dubai and tired of the traffic and tourist traps, take a right off Sheikh Zayed Road, head up the Palm, and experience one of the world’s legendary hospitality brands.
MARTIN HARDY
ichael Hardy is a third-generation fisherman who began octopus fishing in Bass Strait in 1976, with his wife Jan Hardy by his side.
Michael was a pioneer in the octopus industry, turning an experimental fishery in 1976 into a fully developed and targeted operation by the early 1980s.
The company, originally known as Tasmanian Octopus Products, operated under that name until June 2002, when it was rebranded as T.O.P Fish P/L. In the early days, Michael and Jan faced significant challenges, particularly with marketing their target species, the Pallidus octopus, known for its larger head (hood) compared to other octopus species.
While Michael focused on improving the catch, Jan concentrated on value-adding, developing a domestic market for octopus products. She even used their home kitchen to create her own pickled octopus recipe, which played a crucial role in building their market.
Michael and Jan have four children: Janelle, Bradley, Craig, and Martin. By the mid to late 1990s, their sons Bradley and Craig had joined the family business as octopus fishermen, contributing to its growth. With the addition of a larger boat and better equipment, they helped make the fishery more efficient.
In 2002, when T.O.P Fish P/L was established, Michael continued running the operation until 2013, when his youngest son, Martin, took over the family business. Bradley and Craig still manage the vessels in Bass Strait, ensuring the family legacy continues.
Since its inception in 1976, T.O.P Fish P/L has come a long way. Today, it operates a sustainable fishery and has established strong markets for the Pallidus octopus. The company employs locals and is now seeing its fifth generation continue the tradition. Since the mid-2000s, T.O.P Fish P/L has also expanded into other products for both domestic and export markets, including live rock lobsters, giant crabs, wrasse, and farmed abalone. The future of the company looks bright, with the next generation ready to lead the way.
dou bletree
HILTON HOBART
Hilton CAIRNS
As a Paralympic gold medallist in both para-triathlon and para-cycling, in 2017, a devastating bike accident left me unable to walk, confining me to a wheelchair for life. While this could have shattered me, I refused to give up. What kept me going was my passion for sport, setting new goals, always finding positives amid challenges, and the incredible support around me.
"Hope" is transformative—it’s what sparks inspiration, turns adversity into opportunity, and fuels the resilience to keep moving forward. Today, so many people, both globally and in our own communities, are in desperate need of hope. That’s why I am proud to serve as an ambassador for Vinnies, an organization dedicated to helping those in need of hope and support.
We all need companionship and assistance at different points in life, and with the rising cost of living, homelessness is a growing crisis. Homelessness can affect anyone at any time, often leading to a downward spiral of depression. It’s frequently the result of circumstances beyond one’s control. As a society, we must come together to be part of the solution for those who are struggling.
Hope means offering compassion and truly caring for others' well-being. It means giving someone the strength to keep going and the belief that a brighter future is possible. By uniting as a community to support and uplift people—without judgment, but with understanding, dignity, and respect—we can help them rebuild their lives. That’s how we create hope. The light at the end of the tunnel begins to shine brighter, and that can be life-changing.
ON THE FRONT LINE
WITH CANON
MARK CLOUGH
AMANDA CLOUGH
THE CANON TEAM
Rodney FROST
upporting Vinnies is something I’m deeply passionate about. They do incredible work helping those experiencing homelessness by providing essentials like food and shelter. But their efforts go beyond just meeting immediate needs; they focus on addressing the root causes of homelessness.
Homelessness can affect anyone, whether due to job loss, mental health challenges, or a lack of support. Vinnies tackles these issues head-on and also works proactively to prevent them in the future. When you support Vinnies, you’re contributing to efforts that help people rebuild their lives.
It’s crucial for everyone to get involved because homelessness is a widespread issue that touches many lives. By supporting
Vinnies, we’re strengthening our communities and fostering a more compassionate society. We’re also contributing to a fairer world where everyone has the opportunity to thrive. There are many ways to help—whether through donations, volunteering, or simply raising awareness about their work. Every contribution makes a difference. Supporting Vinnies means providing both immediate assistance and helping to create long-term solutions to homelessness.
Being involved with Vinnies is about more than just giving— it’s about making a lasting impact. It’s about compassion and building a community where everyone has a chance at a better life. I do this because it’s something I love, and the joy of seeing lives changed is incredibly rewarding.
That’s what drives me.
Matt BURKE
Linda RUDD
TaylaHARTE
n the year of 2024 in NSW, at any given time, tens of thousands of people are homeless and forced to sleep in temporary and unsafe environments. What a damning, miserable and sad statistic. The reason for this abysmal problem is varied and many. Examples of what causes people’s lives to change so dramatically leading to homelessness can range from mental health issues, poverty, unemployment, shortage of affordable housing, marriage or relationship breakdowns, sexual assault, financial stress, drugs, alcohol or gambling.
On any given night if you drive around Sydney, you can see groups of homeless people taking shelter outside and undercover wherever they can to get relief from the cold, wind and rain.
I personally almost experienced homelessness for a short time just over 36 years ago when I was struggling to stop using heroin and had nowhere to live after I’d been discharged from a detoxification unit in Mosman Hospital. I made a desperate phone call to a friend who put me up until I could get my life together. His friendship and kindness saved me from going to a homeless men’s shelter.
It was another few more years until I turned my life around and I can now proudly say that I’ve been off drugs and alcohol and all other substances for 36 years thanks to the twelve step Narcotics Anonymous and Alcoholics Anonymous recovery meetings.
PHOTOGRAPHED BY : TANIA SMITH
Once I started using meth, no one wanted to know me. My life was a mess and I didn’t want to know or be with anyone. For a few terrible years I was unmanageable and homeless.
KeithFERREL
'm part of the executive team at Frigcorp Building Technologies, and I've always been passionate about social justice and giving back to the community. My journey with the St Vincent de Paul Society (Vinnies) started over a decade ago because of the values instilled in me by my family and my desire to make a real difference for those who are less fortunate.
Back when I was a student at St. Pius X College in Chatswood, I actively engaged in all sorts of initiatives that focused on social justice. I took part in mental health initiatives, community service projects, and immersion experiences that really opened my eyes to the struggles faced by marginalised people in our communities. One experience that had a big impact on me was an immersion trip to St Mary’s Primary School in Bowraville, northern NSW. Witnessing firsthand the challenges faced by Indigenous Australians made me realise just how much people can struggle to get basic support and access to essential facilities. It taught me a lot about the importance of community support and how fragile stable living conditions can be. I first started volunteering at a local
Vinnies clothing outlet in 2011, which really solidified my commitment to helping those in need. Later, I got involved with Matthew Talbot Hostel, where I helped cook meals on a weekly basis for a few hundred homeless men. That experience opened my eyes to the tough situations people face when they don't have stable housing. In 2022, I was re-introduced to Vinnie’s by Josie and found it to still be a charity that aligns closely with my values and experiences, making it easy for me to now get involved on a corporate level.
Reconnecting with Vinnies in recent years has reminded me just how many people in our communities need support. Many don't have the networks they need and often miss out on basic human rights. At Frigcorp, my team and I are committed to helping Vinnies by any means possible. We regularly participate in fundraising events and awareness campaigns, all with the goal of supporting those who don't have a community to lean on. Through these efforts, I hope to stay true to my commitment to social justice and to make a positive impact on the lives of those who need it most.
In 2023, Frigcorp Building Technologies embarked on a significant journey to not only enhance awareness of mental health issues but also to make a tangible impact on the lives of the homeless in Australia. Rooted in their longstanding support for mental health initiatives, Frigcorp took a proactive stance on RUOK Day, advocating for mental health support within their organization and beyond.
This initiative gained momentum and evolved into a partnership with the St Vincent de Paul Society Australia (Vinnies). The collaboration aimed to provide crucial support to the homeless community across the country. Frigcorp’s commitment was evident by their participation in various charitable endeavours, including corporate fundraisers and community events.
One notable achievement in this partnership was Frigcorp’s contribution to the Vinnies Christmas Appeal in Martin Place, where they donated an LED screen and a caravan bus for food preparation and storage, significantly aiding in the event’s success. The Appeal raised over $400,000, which was pivotal in funding essential services and initiatives for the homeless.
Beyond financial contributions, Frigcorp employees actively engaged in volunteer activities with Vinnies. They dedicated their time to packing home essentials and organizing community BBQs, enabling direct interaction with the individuals they were assisting and providing firsthand experience of the impact their support made.
This collaborative effort exemplifies Frigcorp’s commitment to corporate social responsibility and community welfare. By leveraging their resources and influence, they have not only raised substantial funds but also heightened awareness about homelessness and mental health issues in Australia.
Looking ahead, Frigcorp remains dedicated to expanding their impact and continuing their support for mental health initiatives and homelessness prevention. For more information about Frigcorp Building Technologies and their charitable initiatives, visit www.frigcorp.com.au or connect with them on social media to join their journey towards a brighter future for all Australians.
Frigcorp is dedicated to ensuring comfort, productivity, and safety, while simultaneously upholding environmental stewardship.
Tania DOKO
SOLO ARTIST & LEAD SINGER IN BACHELOR GIRL | VINNIES AMBASSADOR
he stark, modern day fact that professionals with 9-5 jobs are sleeping in their cars at night or couch surfing due to the sheer non affordability of a
landing place they call ‘home’, is all too common place in today’s world. ‘Homelessness’ doesn’t look like it used to, it’s indeed, worse. It hides under the guise of telling secrets and showing good face, so nobody knows the *real situation. Fear of shaming and being found out as a ‘failure’ will keep many stuck and helpless.
In 2023, one in three people who engaged Vinnie’s (a literal life saver for those most in need of shelter and food) had never done so before. This sobering fact is staggering to me. The ever increasing cost of living means those without their own bed or ability to feed themselves walk among us every day more readily, and continue to lead these double lives.
After 100 plus years, thankfully, Vinnie’s also continues to be that safe place to catch so many who would otherwise not survive. Vinnie’s is a staunch and reliable institution of help and services that make a phenomenal, tangible difference for those without that solid place they call home, and reliably providing meals of high quality to countless every night around Australia.
In 2023, I humbly accepted a role as newly appointed ‘ambassador’ for Vinnie’s, and I wave their flag proudly. As a performer and songwriter who is always looking for meaning and connection with my audiences as a two way exchange,
one of my first gigs for Vinnie’s was last Christmas, literally singing for a group of spirited, charismatic peoples’ supper. I was mind and heart blown at the Martin Place, Sydney event that Phil Harte and his team created to feed so many that night, while also raising awareness and real dollars in the endeavour to meet the increasing needs of those right on the edge. With relentless commitment, Monies raised by Phil and the team are literally driving and suppling those buses into communities every night where the need is most overwhelming. It’s making a making an undeniable impact.
Until recently, I also had no idea that the Vinnie’s retail chain has the highest number of stores in Australia/is the largest retailer in Australia. Run by volunteers, 100 per cent of profits go directly to feeding and sheltering those who reach out to Vinnie’s for help. For the consumer, in a world saturated by thrift shops, there is only the best quality, well presented, inexpensive clothing, toys, books, homewares available at Vinnie’s stores - clearly a win win for everyone.
If we were all to take our best quality goods we simply don’t use anymore, rest assured, passing them on is going to the right hands.
As jounalist and philanthropist Sandra Sully correctly shared in December to some influential change makers, “let’s not take our rubbish clothes to Vinnie’s for them to sort out, our treasured items we can’t fit in our bulging closets anymore, could actually feed and sleep a troubled soul tonight…”
MARK GABLE
LEAD SINGER OF THE CHOIRBOYS
consider myself one of the fortunate ones. While there have been moments when I've complained or felt like I could have so much more, I've never truly faced hardship. I've always had a roof over my head, food on my plate, and money in my pocket.
Growing up on the Northern Beaches of Sydney in the 60s and 70s, life didn’t seem particularly difficult, and if there was homelessness, it went largely unnoticed. However, after returning from a family trip overseas, I’ve seen a stark contrast with the significant homelessness in Europe and the UK.
Now back home, I’m left wondering how aware Australians are of the widespread homelessness situation in our country and the reasons behind it. I don’t claim to be an expert or to fully grasp the complexities of homelessness, especially as it grows both globally and within Australia. But I do feel we need to ask those who are homeless about their experiences. For a long time, I’ve wanted to hear from them directly—understanding the “why,” “how,” and “when” of their journeys that led them to their current circumstances.
It’s important to remember that I’m a singer, not a psychiatrist or politician. I simply care and believe that by exploring these stories, we can gain insight and work toward solutions. This isn’t an easy task; it may require a shift in our perspective when encountering a homeless person. Instead of thinking, “That’s just a homeless man or woman,” we should be asking, “How did this happen to you?”
Personally, I envision a documentary that follows individuals from birth to their current situation, allowing us to connect with the homeless on a deeper level and understand why this issue persists and is growing.
Having just returned from abroad, I witnessed some stark realities: a naked man in Athens, a couple sharing their desperate situation in Dublin, and rows of tents in London’s Park Lane. Traveling throughout Australia, I see similar, if not worse, conditions in our own country. Is it too much to ask for action? What about understanding and awareness? I believe it’s crucial.
PHOTOGRAPHED BY : TANIA SMITH
COOKWARE, REDEFINED
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CR É ME de la creme
After 50 years in the industry and three decades with the Classic, you can imagine the countless restaurants, dishes, and chefs I’ve encountered. Recounting them all makes me a bit wary! With a
traditional food background and roots in a classical French kitchen, my culinary foundation lies in timeless dishes like Beef Wellington, Crown Roasts of Lamb, Chateaubriand, and Duck à l’Orange.
That said, I also have a deep love for the simplicity of Italian cuisine—handmade pasta and traditional Napoli sauce, just like Paola and Max serve, true family-style. And of course, Stanley’s authentic Cantonese cooking has kept me coming back to Lee’s Fortuna Court for over three decades. Sean’s expert use of Australia’s incredible seafood and world-class beef is another highlight.
My favorite restaurants represent the crème de la crème of Australian dining. These restaurateurs have been celebrated for being the best in class, consistently delivering benchmark cuisine for decades.
www.seanconnolly.com.au
The schnitzel here is a standout. Crispy, golden, and perfectly seasoned, the schnitzel is paired with an Italianstyle Napoli sauce and a side of bolognaise giving it a delightful Italian twist. Served alongside a fresh garden salad and fries.
No Italian meal is complete without a drink, and this café’s cocktail menu shines. Whether it’s the refreshing Aperol Spritz to kick off your meal or the indulgent Tiramisu Martini to cap off the night, the cocktails here are crafted with care and designed to complement the flavours of the food. The Limoncello Martini, with its sharp, citrusy punch, is a refreshing favourite that pairs beautifully with the savoury dishes on offer.
With its relaxed ambiance, warm service, and a menu that blends Italian tradition with local favourites, this café cucina bar on the Gold Coast is a gem. Whether you’re savouring a plate of spaghetti Bolognese, nibbling on zucchini flowers, or enjoying a schnitzel and a cocktail, it’s a place that captures the essence of Italy with a laidback coastal twist.
MAX & AMANDA ALFIERI
but ordinary
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Made in France since 1924
Restaurant T O ppi
rom the moment you walk in, you’re greeted with the aroma of fresh pasta, the clinking of wine glasses, and the soft chatter of patrons indulging in what can only be described as some of the finest Italian fare Sydney has to offer. The ambiance strikes the perfect balance between cozy and sophisticated. Dim lighting reflects off rustic brick walls, while wooden tables are adorned with candles, creating an inviting, intimate atmosphere. You might notice the contemporary decor blended with traditional Italian elements, from the extensive wine cellar as you arrive to the open kitchen humming with the TOPPI’S team hard at it preparing for the days service. Whether you’re here for a romantic dinner or a casual evening with friends, the restaurant's warmth pulls you in.
What truly elevates the dining experience is the impeccable service. The staff is passionate about their menu, eager to share recommendations, and even more eager to share the story behind each dish. With the feel of a family-run trattoria, you’ll never be left waiting or wanting. The staff’s knowledge of both the food and wine adds a personal touch, ensuring that every course feels like a carefully curated experience.
The highlight of any Italian restaurant, of course, is the pasta, and here, it is nothing short of spectacular. Freshly made daily, the pasta is the soul of the menu, with each dish offering a unique texture, flavor, and pairing. Whether you opt for a classic or a more inventive creation, every plate feels like a celebration of Italian craftsmanship.
Double Tree
Me L b O u R ne
linders Street is an urban-industrial style, boutique Hotel with 187 Guest Rooms. Located in the heart of the City, the Hotel is in close proximity to Melbourne’s top attractions, public transport, retail precincts, restaurants and opposite the iconic Flinders Street Station. Taking inspiration from the surrounding laneways, infamous neighbour and Melbourne’s art culture, the Hotel features unique design elements that makes it unlike any other.
est Hotel Sydney, Curio Collection by Hilton, is a boutique hotel located in the vibrant Barangaroo precinct, close to Sydney’s CBD and Darling Harbour. The hotel features 182 modern rooms with state-of-the-art amenities and floor-to-ceiling windows offering city or garden views. Guests can unwind in the serene open-air Atrium, stay active in the fully equipped fitness centre, and savour locally sourced cuisine at Solander Dining and Bar. With its prime location, contemporary design, and thoughtful facilities, West Hotel Sydney offers a sophisticated and convenient retreat for both leisure and business travellers.
PHOTOGRAPHED BY : PHIL HARTE
PHOTOGRAPHED BY : PHIL HARTE
erched at 32 Mitchell Street, Hilton Darwin invites you to a sanctuary where luxury meets charm. With 222 exquisitely designed rooms and 11 opulent suites, guests are treated to breathtaking views of Darwin Harbor and the city skyline. The Executive Lounge offers a sophisticated retreat for those in our Executive rooms and suites, serving evening cocktails and canapés with a panoramic backdrop.
Indulge your senses at Pepperberry, our award-winning restaurant, where modern Australian cuisine is elevated with native bush spices, each ingredient meticulously crafted to showcase its purest essence. For a stylish and intimate experience, the Palm Court Bar & Lounge awaits with its chic ambiance, an impeccable selection of wines, champagne, and crafted cocktails, all set against a cozy, relaxed atmosphere.
Step into a world of gastronomic wonder with Le Petit Chef, where 3D Projection Mapping technology brings the world’s tiniest chef to life, blending storytelling with a remarkable dining experience. Choose from the Grand Chef Menu, Classic Menu, Vegetarian Menu, or Kids Menu for an experience that captivates every taste.
Hilton Darwin is more than a stay—it’s an immersive journey into luxury, sophistication, and culinary brilliance.
elcome to DoubleTree by Hilton Darwin Esplanade, where modern luxury meets breathtaking natural beauty. Situated at 116
The Esplanade, our hotel offers stunning views of Darwin’s vibrant waterfront and is within easy reach of city centre attractions such as Crocosaurus Cove an Deckchair Cinema.
From the moment you arrive, indulge in the warmth of our signature cookies and let the tropical charm of our sun terrace sweep you off your feet. Savour exquisite Mediterranean-inspired cuisine at Aqua,
our stylish Restaurant and Bar. Enjoy an innovative fusion of flavours, perfectly paired with fine wines, while you bask in panoramic views of the gator and our sparkling swimming pool.
Whether you’re here for a getaway or an event, Double Tree by HIlton Darwin Esplanade is the perfect backdrop. Our spacious meeting and event spaces are designed to accommodate everything from intimate gatherings to grand conferences. Just a short drive from Mindil Beach and Darwin International Airport, we invite you to experience the essence of Darwin in unparalleled comfort and style.
ust a stroll away from major corporate hubs and the Darwin Convention Center, our prime location places you steps from the city's energy while maintaining serene retreat.
Indulge in the magic of local flavors at Together & Co., our all-day dining gem that invites youto unwind by the outdoor pool. With ocean views that set the stage for memorable meals, Together & Co. is where culinary artistry meets community spirit, showcasing the freshestlocal produce in a cozy, inviting atmosphere.
For those seeking adventure, the iconic Deckchair Cinema and Darwin Waterfront Lagoon are a mere sixminute drive away, while the Charles Darwin National Park offers a tranquil escape just eight kilometers from our doorstep. A quick four-minute stroll leads you to the Travellers’ Walk, a gateway to exploring the city’s rich landscape.
From intimate gatherings to grand events, our three versatile meeting and conference spaces, along with a picturesque poolside garden, provide the perfect setting for any occasion. At Hilton Garden Inn, every stay is a journey into the soul of Darwin, where comfort, connection, and captivating views await.
At Hilton Fiji Beach Resort & Spa, we redefine tropical escape with the genuine warmth and hospitality that Fiji is renowned for. Nestled just 20 minutes from Nadi International Airport, our resort is a sanctuary where vast green spaces and the longest expanse of beachfront in Nadi, meets heartfelt and authentic Bula smiles. Our dedicated team delivers exceptional service, ensuring every guest feels embraced by our island spirit from the moment they arrive. Whether you're lounging by one of our nine pools - the largest complex of pools in Fiji - unwinding in our spacious rooms, or strolling along our 2.5km beachfront watching the sun set each day, you'll be immersed in the authentic Fijian hospitality that makes every stay unforgettable. Discover a haven where Fijian culture and world-class amenities blend seamlessly, creating a truly rejuvenating experience.
DOUBLETREE
HILTON FIJI
Nestled along Auckland’s beautiful waterfront, Hilton Auckland offers a welcoming retreat with a nautical-inspired style and panoramic sea views. The hotel’s sleek design reflects its maritime surroundings, while thoughtfully designed rooms immerse guests in the beauty of the harbour. Guests can take a dip in the outdoor lap pool, which features a unique underwater viewing window that offers breath-taking views of the harbour. Downtown Auckland’s vibrant retail scene is just a 10-minute walk away. Bellini Bar, with its stunning sea views, is the perfect spot to unwind with a cocktail and offers unique experiences like Mixology Masterclasses, themed afternoon teas, and Champagne & Opera Nights. For a delightful dining experience, FISH Restaurant showcases the ethically caught local seafood. Whether you're here to relax or explore, Hilton Auckland provides a seamless blend of comfort and maritime charm.
Goompi
Goompy
THE
story teller
RENOWNED ARTIST GOOMPI UGERABAH HAS BEEN MAKING A SIGNIFICANT IMPACT IN THE ART WORLD FOR SOME TIME. FROM SELLING OUT HIS SOLO EXHIBITIONS ON OPENING NIGHTS TO SHOWCASING HIS WORK INTERNATIONALLY IN FRANCE AND ROMANIA, HIS GROWING REPUTATION CONTINUES TO ATTRACT COLLECTORS FROM AROUND THE GLOBE.
Most recently, Goompi exhibited alongside some of the most prominent names in Aboriginal art history at the 'Connection' exhibition, held at The Lume in Melbourne, which concluded earlier this year. This immersive visual and sound art showcase is set to tour various venues across Australia and overseas in the coming years.
A major milestone came in September last year when Goompi's artwork 'Body Paint' won the prestigious Paddington Art Prize, based in Sydney. Reflecting on his achievement, Goompi said, "I am beyond thankful and honoured. I’ve been practicing the ancient written language of Aboriginal art for nearly two decades. I started creating art to share my cultural stories with the world. Each piece
has the story written in English on the back, continuing the tradition of storytelling. It makes up for lost time, as generations of my family before me were forbidden from practicing or sharing our culture. I do this for them and to ensure my children can learn and continue the practice. Winning the award and gaining recognition in the art world is amazing—it helps my work reach a larger audience so I can share my cultural stories with more people."
Goompi has exciting projects lined up for 2025, though details remain under wraps for now. Keep an eye on this artist’s name, as more awards and remarkable exhibitions are surely on the horizon.
Goompy
Goompy
